Wednesday, January 27, 2010

Deluxe Triple-Chocolate Cookies

I stumbled across this recipe from the Pillsbury Bake-Off Finalist Recipes (yes, I submitted a recipe, but no, it wasn't chosen). Since I had everything on hand, I decided to give them a try, and I was not disappointed. The original recipe called for peanut butter in addition to the hazelnut spread, but I just doubled the hazelnut spread and omitted the peanut butter. (My husband is not a big fan of peanut butter and chocolate.)

The only sad thing is that these cookies can dry out rather quickly, so you must also eat them quickly. Please eat them. Do not let these wonderful cookies go the way of the trash can if they turn out like hockey pucks. For this reason, I only made a half batch, and yes, we did eat them quickly. Cookies don't last more than a day or two at our place.

Deluxe Triple-Chocolate Cookies
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup hazelnut spread with cocoa (Nutella)
1 cup milk chocolate instant hot cocoa mix (dry)
2 cups flour
1 cup oats
1 teaspoon salt
1 teaspoon baking soda
1 bag semi-sweet chocolate chips

Heat oven to 375 degrees. Line cookie sheets with parchment paper or spray with cooking spray. In a large bowl, beat butter and sugars on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread and dry cocoa mix until well blended. Stir in flour, oats, salt, and baking soda until well blended. Stir in chocolate chips.Using a small cookie scoop, drop 2 inches apart onto cookie sheets. Bake 9-12 minutes or until edges are set. Cool 3 minutes; remove to cooling racks. Store tightly covered.

1 comment:

ネコチョコ said...

Thank you for the recipe.
I will try to make them.
double chocolate chip cookie recipe